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Easy Probiotic Rich Lacto-Fermented Dill Pickles - Vegan, Paleo, Whole30, AIP

This recipe for Lacto-Fermented Dill Pickles is so easy that it only requires three ingredients and five minutes to prepare! Once fermented, these Lacto Fermented Dill Pickles are so flavorful, crunchy and full of probiotics that they can and should be used everywhere you use store bought pickles, like as snacks and on sandwiches and charcuterie plates. They're better for your body and wallet!

I've heard and read about the importance of probiotic-rich foods countless times over the years, but just recently, I was reminded both of the benefit of lacto-fermented vegetables and of how easy they can be to make at home.I've made all sorts of excuses to myself over the years for not making my own lacto-fermented vegetables, my favorite being "I don't have time for that!" As a result, I would add "fermented vegetables" to my shopping list and dutifully spend a small fortune on them at my local health food store.But as I said, I was recently reminded of how easy it is to make lacto-fermented vegetables at home, so I dove into a Pinterest hole and began researching. After researching, I started fermenting, and let's just say that I'm thrilled with the results! These Lacto-Fermented Dill Pickles have great flavor and crunch, and they're friendly to just about every special diet out there, such as vegan, low-carb, keto, Paleo, Whole30 and AIP. These Lacto Fermented Dill Pickles could easily be used in place of store bought pickles on a sandwich or as part of a charcuterrie plate, or you could just eat them out of the jar, like I do. However you use them, these Lacto Fermented Dill pickles are so easy to make that there is really no reason not to use them in place of store bought pickles!

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, by Unknown

dairy-free

Mashed Cauliflower with Kale & Bacon a.k.a. Low Carb Irish Colcannon

This mouthwatering mashed cauliflower with kale and bacon is an allergy-friendly and low-carb twist on the traditional Irish Colcannon! Bacon and leeks add so much flavor that nobody would know that cauliflower has replaced potatoes or that it's gluten-free, dairy-free, nightshade-free, low-carb, keto friendly, Paleo and Whole30 compliant!

Of all the holidays, St Patrick's Day is one of my favorites. I mean, who could blame me? I'm part Irish and my husband is mostly Irish. Green is my favorite color, and I like to eat, drink and be merry, which is how St Patty's Day is celebrated. It's just my kind of holiday!
Since St Patty's Day is right around the corner, I'm planning to celebrate by doing what the Irish do and eating what the Irish eat. Corned beef and cabbage is on the menu in my house since it's my favorite Irish dish, but I also like other popular Irishes, in particular a dish called the Colcannon. The Colcannon is traditionally made by mixing mashed potatoes with cabbage or kale and butter, but additional ingredients are sometimes added, such as leeks, bacon or cheese. No matter how it's made, the Irish Colcannon is hearty and delicious!

The Colcannon, like so many Irish dishes, includes potatoes, which are not just starchy, potatoes are one of the vegetables in the nightshade family. Nightshades and starchy foods can both be problematic for some folks, so I made a low carb and nightshade-free Colcannon by sustituting my Mashed Cauliflower recipe for regular mashed potatoes. The result is a Colcannon that is not just nightshade-free, low-carb and keto diet-friendly, it can also be made dairy-free and therefore Paleo and Whole30 friendly!

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, by Unknown

egg-free

Spaghetti Squash with Parmesan, Pine Nuts, and Tarragon - Gluten-free, Low-carb and Keto

This flavor combination will blow you away! Buttery and fruity parmesan cheese (ideally Grana Padano) is the perfect companion for tarragon and pine nuts, and it's all mixed together in a healthy, gluten-free, low-carb and keto diet friendly spaghetti squash dish!

The first time I saw cooked spaghetti squash separate into noodle-like strands I was mesmerized. Us humans love noodles, and Nature somehow created a squash that looks like noodles! I mean, how cool is that?! My fascination with spaghetti squash has inspired me to try to perfect it. The truth is, though, cooking spaghetti squash can be tricky. Almost every recipe and tutorial out there calls for cooking it cut side down or even whole in the microwave or slow cooker. The problem with all of these methods is that they steam the spaghetti squash. While that can sometimes result in perfectly cooked spaghetti squash, it's not a fool proof method. Think about steaming vegetables. Cook them for the ideal amount of time, and you get perfectly al dente vegetables. Go even one minute over that "ideal" amount of time, and your vegetables get mushy. The same goes for spaghetti squash. Steaming it requires precision. Cook it too long, and you get a soggy mess instead of squash that magically looks like noodles.So what's the solution, you ask? Roasting. Again, think about what roasting does to vegetables (and most foods, for that matter). The excess water cooks out and the edges caramelize, resulting in great flavor and texture. The same thing happens with spaghetti squash. When it's roasted cut side up at a high temperature, the excess water cooks out and the spaghetti squash caramelizes, resulting in lots of flavor and squash "noodles" with enough texture to hold up to any sauce. A big thank you to Katie over at Chocolate Covered Katie for realizing this. You can check out her post on it here!With a fool-proof method for cooking spaghetti squash under my belt, I've been experimenting with all sorts of flavor profiles. Search Pinterest and you will find Italian, Mexican and Asian flavors. Spaghetti squash can be used as a healthy, low-carb substitute for all sorts of noodles! One of my favorite ways to eat spaghetti squash is with bacon, blue cheese and buffalo sauce, a recipe you can find here. In this recipe for Spaghetti Squash with Parmesan, Pine Nuts and Tarragon, I keep it simple. However, the flavors used in this dish are huge and come together as powerfully as Beethoven's 5th Symphony!

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, by Unknown

egg-free

Parmesan Crusted Italian Chicken - Egg-free, Grain-free, Low-carb, Keto

Getting a crispy, flavorful crust that stays on chicken without coating it in egg and frying it is tricky, but this recipe does it! Tapioca starch and oil help this gluten-free and grain-free coating stick while making this Parmesan Crusted Italian Chicken super juicy and flavorful, all without eggs!

Anyone who's ever tried it knows that it's really difficult to get breading to stick to chicken without using eggs. Take frying out of the equation, too, and it's quite a challenge to get any sort of crispy coating! Well I've been tinkering with this recipe for awhile, and I'm happy to say that I've figured it out. This Parmesan Crusted Italian Chicken is super juicy and coated in a flavorful, grain-free crust, all without eggs! Did you know that egg allergy or intolerance is actually somewhat common? Egg is one of the eight most common food allergens; the others include wheat, soy, milk, peanuts, tree nuts, fish and shellfish. Thankfully, I don't have a life-threatening allergy, but I found out that I was sensitive to eggs just after my son was born. It forced me to rethink most of my recipes. This Parmesan Crusted Italian Chicken is a perfect example.

The combination of tapioca starch and oil makes the "breading" stick and keeps the chicken incredibly moist, while the ground cashews add a nice crunch. The buttery flavor of the cashews along with the Italian seasoning and parmesan cheese together give this Parmesan Crusted Italian Chicken great flavor! The best part? No breadcrumbs are used in this recipe. That's right, no eggs and no breadcrumbs. No grains at all, actually, which makes this recipe gluten-free as well as egg-free, low-carb and keto diet-friendly!

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, by Unknown

dairy-free

1 Eating Habit, 6 Tips & Over 30 Recipes to Help You Improve Your Health This Year!

Popular diets differ in the amount of protein and fat they recommend, but all of the diets supported by research recommend one thing: plenty of low carb vegetables. That one eating habit really can improve your health! If that's one of your goals this year, set yourself up for success by checking out these six tips and over 30 recipes!

If only I had a dime for every diet that was ever popular. I would be rich! There have been more diets throughout the years than I can count, and new ones are making waves all the time. The newest diets I've heard of are the THM (Trim Healthy Mama) and Slimming World, but also popular right now is the vegan diet, raw diet, 21-day Fix, Paleo diet, Primal diet, low carb diet, keto diet, Banting diet, and South Beach diet. In the past, the Atkins diet was popular along with Weight Watchers and juicing, and the macro diet made an appearance. The Mediterranean and low fat diets are probably the most well known, and both along with the DASH diet are recommended by many doctors and dieticians. Trying to keep track of all of the diets out there makes my brain hurt!
I think the most confusing thing about all of these different diets is that most are supported by research showing that said diet aids in weight loss and improves blood pressure and cholesterol levels. How can this be when the amount of carbohydrates, fat and protein differs so drastically from one diet to another? Well, while the amount of macronutrients one should eat is often the source of contentious debate, all of these diets have one thing in common: they all recommend eating plenty of low carb vegetables. "While the amount of macronutrients one should eat is often the source of contentious debate, all of these diets have one thing in common: they all recommend eating plenty of low carb vegetables." The amount of macronutrients you eat will certainly impact your health, but I've read enough research to believe that much of the benefit from these diets comes from eating lots of low carb vegetables. Low carb vegetables are an incredibly rich source of vitamins, minerals and antioxidants that are needed to keep the body healthy. They also contain lots of fiber, which helps to stabilize blood sugar levels and keeps the digestive system moving as well as helping you to feel full. All of that together helps you lose weight and feel great!

In the days of the food pyramid, the amount of vegetables to eat each day was a confusing topic. The USDA recommended a certain number of servings, and what constituted a serving varied from one vegetable to another and whether or not that vegetable was cooked. Perhaps confusing was an understatement? But you can take a deep breath because I'm here to tell you that it doesn't have to be that difficult! Truly. You don't need to compare your food to your fist or weight it or memorize what constitutes a serving. All you need to do is use your eyes: every time you eat, aim to fill half of your plate with low carb vegetables. That's it! "Every time you eat, aim to fill half of your plate with low carb vegetables."In order to make sure this simple, I'd like to take a minute and specify what low carb vegetables are. Low carb vegetables are vegetables that grow above ground. The one exception is winter squash (pumpkin, butternut and acorn squash), which contains more starch than other vegetables that grow above ground. Vegetables that grow below ground, such as tubers and root vegetables, contain more starch and are not considered low carb vegetables. Corn are peas are sometimes considered vegetables, but they're actually grains and legumes and also do not count towards your low carb vegetable goal.Now that you know that low carb vegetables are vegetables that grow above ground, it might be helpful to hear some examples. Leafy greens like spinach, kale and lettuce grow above ground, as do tomatoes, peppers, mushrooms, and eggplant. Summer squash like zucchini and yellow squash, cucumbers, and cruciferous vegetables, like broccoli, cauliflower and Brussels sprouts also grow above ground and are considered low carb vegetables. Onions and garlic are included in this list, too. There's quite a lot of low carb vegetables!Hopefully I've provided enough clarity as to what is considered a low carb vegetable. My goal is to make eating more vegetables as easy as possible for you! On that note, I've dedicated this post to telling you about six tips you can use to get more low carb vegetables in your diet and simple recipes to go with each. All of the recipes are gluten-free, and most also follow at least one of the diets I mentioned above. My hope is that you find some vegetable recipes that tickle your taste buds!

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, by Unknown

egg-free

Grain-free & Low-carb Copy Cat Red Lobster Cheddar Bay Drop Biscuits

These Cheddar Bay Drop Biscuits taste just like the biscuits at Red Lobster, but they're better for you! Clean, real food ingredients make them low-carb, keto diet-friendly, grain-free, gluten-free and egg-free, yet they're still super easy to make. Enjoy them for breakfast or dinner!

Red Lobster. My parents used to take me there as a kid, until I realized that the lobsters I cooed at in the tank ended up on a dinner plate. I was devastated when I made the connection and we never went back. Fast forward 30 years. My son, who is fascinated with sea creatures, asks to go to Red Lobster after seeing commercials on tv. He asked over, and over, and over. I finally gave in, thinking that I could surely find a somewhat healthy choice on the menu at a seafood restaurant. Or not. The food was not even as good as I remembered as a kid. In fact, it was pretty bad! But the Cheddar Bay biscuits were still tasty. I ate just one, knowing that it was full of processed crap, but grateful that I had the opportunity to remember the flavor. Oh yes, I thought, I can make a healthier version of these at home! After doing some research, I came up with this recipe. I think it tastes just like the cheddar bay biscuits at Red lobster, and my husband agrees! But even though they taste similar, they are distinctly different. Notice the ingredients of the Red Lobster Cheddar Bay Biscuits, and keep in mind that this does not include the wet ingredients or cheese:

Nutrition Facts for Red Lobster Cheddar Bay Biscuits Mix

Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, May Contain Enzymes, Ascorbic Acid), Palm Oil, Partially Hydrogenated Soybean and Cottonseed Oils. Contains 2% or Less of the Following: Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate, Whey, Salt, Dextrose, Soy Lecithin, Buttermilk, Soy Flour, Ascorbic Acid, Enzymes. Garlic Herb Blend: Garlic Powder, Maltodextrin, Salt, Onion Powder, Hydrolyzed Soy Protein, Torula Yeast, Dehydrated Parsley, Malic Acid, Sugar, Natural and Artificial Flavors (Maltodextrin, Butter Oil), Silicon Dioxide (Anti-Caking Agent). Contains wheat, milk and soy. Made on equipment that makes products containing eggs, tree nuts and fish.

So besides lots of carbs from bleached wheat flour, the Red Lobster Cheddar Bay Biscuits also contain partially hydrogenated soybean and/or cottonseed oil. That, folks, is trans fat. I know, I know, the label says that a 32.5 gram serving contains 0 grams of trans fat. But did you know that food manufacturers are allowed to round down to the nearest whole number? Partially hydrogenated oil is listed in the ingredients, so we know that the Red Lobster Cheddar Bay biscuits contain trans fat. But if each 32.5 gram serving contains less than half a gram, it can be rounded down to zero. Think about that. If each biscuit contains 0.49 grams and you eat two, you are getting 0.98 grams - nearly 1 gram - of trans fat. That's not zero grams of trans fat. I don't know about you, but it seems pretty misleading to me!

In comparison, the ingredients in my Copy Cat Cheddar Bay Biscuits are honest and simple. They're egg-free (for those of you with an egg allergy), gluten-free, grain-free, low-carb and keto-friendly because they're made from real, nutritious ingredients!

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, by Unknown

dairy-free

15 Minute Sauteed Kale with Balsamic Glazed Shallots - Paleo, Vegan, Whole30

Want to include more kale in your diet but don't know how? Balsamic glazed shallots give amazing flavor to this vegetable side dish with lacinato kale (a.k.a. dino kale, Tuscan kale and black cabbage) as the primary ingredient! It's quick and easy to make as well as gluten-free, vegan, Paleo, low-carb, keto and Whole30 friendly. This Sautéed Kale with Balsamic Glazed Shallots will make you love kale!

Most people know that kale is super nutritious, but not everyone knows what to do with it. Hiding kale in smoothies is one way to incorporate kale into your diet; mixing it with romaine in a salad is another, like I do in this Chopped Italian Kale Salad. But what about cooking kale, making it into a vegetable side dish so good that kale can shine as the star and make you proclaim, "wow, I love kale!"

Well, this recipe is it, folks! This Sautéed Kale with Balsamic Glazed Shallots might be simple, but it is mighty. The short list of ingredients come together perfectly to let the best flavors shine. And because it's so simple, you can have it one the table in 15 minutes or less. Minimal cooking time also means that the kale will have the perfect texture (softened, but not mushy) and maximum amount of nutrients.

Pine nuts are an optional but delicious addition to this Sautéed Kale with Balsamic Glazed Shallots. Even with the pine nuts, this recipe is gluten-free, vegan (egg- and dairy-free), low-carb, Paleo, keto and Whole30 friendly. If your loved one has an allergy to nuts or if you simply don't have any pine nuts on hand, don't worry, you can eliminate them to make this recipe nut-free, as well. Most of the flavor comes from the balsamic glazed shallots, so this kale is fantastic either way!

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, by Unknown

dairy-free

Chicken and Bacon Green Chili (Chile Verde) - Gluten-free, Low-carb, Paleo, Whole30

Whether you spell it chili, chile chilli, or chillie, this Chicken and Bacon Green Chili a.k.a. Chile Verde rocks! Not only is it bursting with flavor from lots of bacon and green chiles, it's gluten-free, dairy-free, low-carb, Paleo and Whole30 compliant. Delicious, comforting and friendly to a wide variety of diets? Yes, please!

I learned something new recently: there is such a thing as National Chili Month, and it's the month of October.It makes sense that October would get the chili claim to fame, what with the leaves changing, weather getting cooler and football season kicking off. Yet somehow I'm still surprised. There's a day or month for everything, I suppose.Since October (National Chili Month) just started, I thought it was a perfect time to share my recipe for Chicken and Bacon Green Chili, but then I discovered that a contentious debate exists about how to spell the word "chili". You've probably seen several variations yourself. There's "chili", "chile", "chilli", and even "chillie". Call me a nerd, but I was so curious about the correct spelling that I Googled it! Apparently "chile" is the original Spanish word used to describe the pepper that grows on the plant and dish made from it. Folks in the Southwest region are passionate that "chile" is the only correct spelling. However, "chili" is the Americanized version of the word that is widely used to describe the popular meaty dish as well as the spice, chili powder. Thankfully, "chilli" (with two l's) can stay on the sidelines of this debate since it's the common spelling in Europe, England and Australia, and not so much in the U.S. Still, how I should spell the name of this dish is far from clear. It's both a meat "chili" since it contains chicken and bacon and it's made primarily with green chiles. So how do I appease all parties? I'll just cover all of my bases and call it both chile and chili. So here it is, my delicious Chicken and Bacon Green Chili / Chili Verde a.k.a. Green Chile / Chile Verde. Whew! That was exhausting. I promise it was all worth it, though, because this recipe tied for first place at my neighborhood chili cook off last year!Not only did this Chicken and Bacon Green Chili / Chile Verde tie for the most votes, it's also hearty, nutritious, and perfect for Fall. You can add "full of flavor" and and "friendly to a wide variety of diets" to it's resume since it's gluten-free, grain-free, dairy-free, low-carb, Paleo, Primal and keto-friendly. If Whole30 compliant bacon and chicken stock is used, this Chicken and Bacon Green Chili / Chile Verde is also Whole30-friendly. I'm telling you, this Chicken and Bacon Green Chili / Chile Verde is awesome!

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, by Unknown

appetizer

Stacked Caprese Salad - Gluten-free, Low-Carb

This Stacked Caprese Salad combines all the flavors of classic caprese salad, but stacking it makes it easy to serve and eat! Perfect as an appetizer at your next party or even as a side dish or light lunch, this Stacked Caprese Salad is gluten-free, grain-free, low-carb and keto-friendly.

I meant to share this recipe earlier - like, in tomato season - but life got so busy this summer that I'm just now getting a chance. Even though it's late, it's totally worth the wait! So harvest the last of your tomatoes from your garden, because you have an awesome tomato recipe to make! This recipe is so versatile that it can be dressed up on down. It would make a delicious snack, lunch or side dish, but it would also make an impressive and delicious appetizer for a party. Versatility is one of the many wonderful things about caprese salad!

One of the classic presentations of caprese salad

The magical combination of simple flavors is another wonderful thing about caprese salad, and admittedly one of my favorites. I just love the flavors of fresh basil, tomatoes and balsamic vinegar! However, I find that the classic presentations of caprese salad make it a bit difficult to eat. Don't get me wrong, the classic presentations are beautiful and I've done them many times. I just find the spread of layers and whole leaves of basil difficult to serve and to eat. Luckily I'm a problem solver, so this Stacked Caprese Salad was created with solutions in mind!

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, by Unknown

dairy-free

Easy 10 Minute Cilantro Lime Cauliflower Rice - Grain-free, Paleo, Vegan, Whole30

This recipe was inspired by A Saucy Kitchen. Her stunning photos inspired me to make her cilantro lime cauliflower rice. It was so delicious! The texture of riced cauliflower is similar to that of rice, and the flavors of lime, garlic and cilantro somehow cover up the cruciferous flavor that sometimes overpowers cauliflower. It's a-maz-ing!

This Cilantro Lime Cauliflower Rice is delicious, versatile and nutritious as well as gluten-free, grain-free, dairy-free, nut-free, vegan, low-carb, Paleo, keto and Whole30 compliant. Plus, it's so easy that it can be ready in 10 minutes!

One day a couple of weeks ago, I didn't have much time to make dinner. I like to keep my freezer stocked with cauliflower rice, so instead of following A Saucy Kitchen's full recipe, I microwaved a bag of cauliflower rice and added cilantro, avocado oil, bottled lime juice and a tiny bit of garlic. I was so impressed and so was my husband. I've been making this super easy Cilantro Lime Cauliflower Rice ever since!I decided to share the recipe to help out those of you who may not have much time (or desire) to cook. This is a great go-to side dish. Not only can it be on the table in 10 minutes, it's gluten-free, grain-free, dairy-free, nut-free, vegan, low-carb, Paleo, keto- and Whole30-friendly! It's also a delicious way to eat your veggies!

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, by Unknown

egg-free

Tzatziki Inspired Cucumber Salad - gluten-free, low-carb, probiotic-rich

This cucumber salad is made with the delicious and time-tested flavors of tzatziki sauce! Not only is it refreshing and easy to make, it's nutritious, gluten-free, low-carb, keto-friendly and full of probiotics!

I've been so busy this summer that I've been neglecting my blog and my garden (among other things). Regardless of neglect, our cucumber plants suddenly started producing like crazy. I love cucumbers so I am grateful for the bountiful harvest, but holy cow. Cucumbers are taking over my fridge! This Tzatziki Inspired Cucumber Salad came about as I was thinking of ways to use all of the cucumber I had just harvested. I love Tzatziki sauce, and marrying it with cucumber to make a salad sounded easy and delicious. I experimented a bit to make sure I had the right balance of flavors in the sauce and I was pleased with the results! This Tzatziki Inspired Cucumber Salad is flavorful and refreshing. It's perfect for summer as an accompaniment to any Greek-flavored protein. Of course, it's also gluten-free, grain-free, low-carb, keto-friendly and nutritious, because that's how I roll! Health Benefits & Nutrition Info In addition to being gluten-free, grain-free and low-carb, this Tzatziki Inspired Cucumber Salad is good for you!

Cucumbers are not only a good source of vitamin K and molybdenum, they contain compounds that inhibit inflammation, protect the cardiovascular system and may prevent cancer (source). The skins and seeds contain the most nutrients, so be sure to buy organic cucumbers or grow your own so that you can leave the skin on.

Greek yogurt is a great source of the minerals calcium, phosphorus and molybdenum as well as vitamin B12, B2 (riboflavin) and B5 (pantothenic acid). In addition, Greek yogurt is a fantastic source of probiotics. Most people have heard that probiotics are good for the digestive tract, but recent research has shown just how many health benefits these tiny bacteria offer. Not only do probiotics help to treat digestive troubles, such as diarrhea and constipation, they aid in nutrient absorption, fight food-borne pathogens, and support the immune system in battles such as allergies, Crohn's disease, and yeast and fungal infections (source).

Tips & Tricks Below are a few tips that I hope will help you find the best ingredients and tools to make this salad at the lowest prices. I've included links to products for your convenience. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links. Thank you for supporting Taste Abounds!

Insist on Greek yogurt that is produced from organic and grass-fed cows! I realize it costs more, but it is worth every penny. Not only is it immeasurably better for the cows, yogurt from organic and grass-fed cows is less likely to be contaminated with herbicides and offers a better nutrient profile, namely more vitamin A, omega 3 fats and CLA (source). My favorite brands that offer Greek yogurt from organically-raised, grass-fed cows are Stonyfield, Maple Hill and Wallaby. Natural Grocers is my favorite place to buy yogurt. They only carry dairy products produced from pasture-based (grass-fed) cows and they offer those products at relatively low prices. If you don't have a Natural Grocers near you, try King Soopers, Walmart or Trader Joe's. As the demand for high-quality organic and grass-fed dairy products grows, they are being offered by more and more retailers.

Quality knives are essential for any cook and for slicing the vegetables in this Tzatziki Inspired Cucumber Salad. After much research almost a decade ago, I decided on the J.A. Henckels set with 8-inch chef knife and 7-inch hollow-edge knife. I have used them daily with outstanding results the past eight years, and I expect them to last many more years. They are some of the most reasonably-priced, high quality knives out there!

This Tzatziki salad is flavorful and nutritious as well as quick and easy to make. See it demonstrated in the video below, and then scroll down for the complete recipe!
Tzatziki Inspired Cucumber Salad Gluten-free | Grain-free | Egg-free | Low-Carb | Keto-friendly Prep Time: 10 minutes Cook Time: none Total Time: 10 minutes Ingredients:
- 5 medium or 2 English cucumbers (about 6 cups chopped into bite size pieces) - 2 Tbsp red onion or shallot, minced - 1 Tbsp fresh dill - 1 clove garlic (1/2 tsp), minced or pressed - 2/3 cup Greek yogurt - 2 Tbsp olive oil - 2 Tbsp lemon juice - 1 cup Feta cheese crumbles - ½ tsp salt Directions: In a large bowl, combine the Greek yogurt, olive oil, lemon juice, dill, garlic and salt. Wisk until smooth and set aside. Chop the cucumbers into bite-sized pieces. Add to the sauce along with the red onion. Give it a quick toss before adding the feta cheese. Mix well and enjoy! Top with extra dill, a sprinkle of ground coriander or kalamata olives, if desired.

Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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, by Unknown

gluten-free

Easy Stovetop Ribeye Steak with Compound Butter

This Ribeye Steak with Compound Butter makes a juicy, flavorful steak about as easy as possible! No oven necessary since this steak is cooked solely on your stovetop. Discussion of grass-fed vs. grain-fed beef included.

I have a rule about eating at restaurants: I only order dishes that I can't make easily at home. This Ribeye Steak with Compound butter is the reason that I haven't ordered a ribeye steak at a restaurant for years. It's so good that no restaurant ribeye compares!But it's not just amazing, it's also super easy. You won't need your oven to prepare this Ribeye Steak with Compound butter. Instead, you can prepare it solely using your stovetop in about 15 minutes.

Grass-Fed vs. Grain-FedI used organic, grass-fed ribeye steaks for this recipe and I highly recommend that you do too. Beef from grass-fed cows is better for everyone - humans, cows and the environment. It's better for you because it has less of the saturated fats that researchers claim are connected to elevated cholesterol and more of the things that are good for you, like omega 3 fatty acids, conjugated linoleic acid (which has been associated with reduced cancer risk and weight loss), and the precursors to vitamin A, vitamin E, and antioxidants glutathione and Superoxide Dismutase (source). Cows also benefit from eating grass because grazing in an open field is what a cow's body is designed to do. It's only when cows are confined in overcrowded and unsanitary pens and plumped up on corn that their health declines and antibiotics are needed to prevent serious and constant illness. The National Humane Education Society explains it well:Overcrowding, unsanitary conditions, and substandard feed contribute to health problems. This intense confinement of cattle increases the risk of bacterial infection, so injectable antibiotics and hormones are used to keep them healthy and get them to slaughter weight.

So, letting cattle eat grass is better for cows and produces meat that is better for you. What about the impact to the environment? Although there is no unequivocal answer yet, Oregon State University shared a study indicating that small, well-managed farms that let cows graze are better for the environment. The grass that the cows graze on pulls enough carbon dioxide out of the air to partially offset the methane produced by the cows. In addition, a well-managed grass-fed cattle operation rotates the cattle between fields, reducing soil erosion and the concentration of waste that runs off into the ground water. The land that small farms use for grazing is also land that is not typically suitable for growing crops, which makes unproductive land purposeful. And don't forget, using less antibiotics and hormones is inarguably better for the environment.But "wait," you say. "Grass-fed beef is ssoooooo expensive!" It is true that grass-fed beef is more expensive than CAFO beef. A Consumer Reports article explained why: The reason grass-fed beef is pricier has to do with beef producers’ profit margin: It can take a farmer up to a year longer (and an extra year’s worth of food, care, and labor) to get a grass-fed animal to reach slaughter weight than for a conventionally raised one. Grass-fed cattle also tend to be smaller at slaughter, so there’s less meat to sell per head.More expensive or not, there are too many benefits of grass-fed beef to ignore, such as the impact to the environment, healthier cows and a better nutrient profile of the meat. The same Consumer Reports article cited above found that ground beef from grass-fed cows "is less likely to harbor superbugs—bacteria that are resistant to three or more classes of antibiotics [such as E. coli]." Need I say more?

I also use ghee and butter from grass-fed cows for the same reasons. I buy my ghee at Natural Grocers and my butter at Costco (Kerrygold brand). Tips & TricksI've included Amazon links to products below for your convenience. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links. Thank you for supporting Taste Abounds!To make ribeye steaks from grass-fed cows affordable, I buy my grass-fed, organic ribeye steaks at Costco. A pack of six 10-oz steaks only set me back about $45, which is a steal! I've also seen grass-fed ribeye steaks available for sale at a reasonable price at Walmart, believe it or not. Natural Grocers also sells a few different brands of grass-fed steaks. Their steaks are generally more expensive than Costco or Walmart, but they conduct random audits on their producers, making them the place to shop if you are concerned about animals being treated humanely. Don't forget that you need a good pan to cook your steaks in! I have been using a Calphalon Unison 12" Griddle Pan for about 5 years now and love it. It has held up to heavy use and is still going strong with no sticking and easy cleaning. I'm a huge fan! Cooking TipsSince I'm encouraging you to cook a ribeye steak from a grass-fed cow, I feel compelled to explain the how that steak my be different from a conventional steak and how to cook it so that your steak turns out tender and flavorful. Meat from a grass-fed cow tends to be lower in fat, which makes it susceptible to drying out and getting tough. Because of this, the most you should cook a grass-fed steak is medium. A grass-fed steak should never be cooked until well done! And of course, because I am telling you this, I also need to tell you that consuming raw or undercooked meat increases the risk of foodborne illnesses. Regardless, I prefer my steaks medium-rare.An easy way to determine the doneness of your steak is the cheek, chin, forehead rule. I am quoting Food52, but this "face comparison" has been around for awhile:

If you'd like your steak medium-rare, it should feel like your cheek: tender and soft but still fleshy (as opposed to raw, which would be just soft).

If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance.

For a medium-well steak, it should feel like your forehead: fleshy but with a good deal of resistance.

Two additional things to remember. First, let your steak rest for about 5 minutes after removing it from the heat. It will allow the juices to redistribute, ensuring the juiciest, most tender steak possible. Second, the steak will continue cooking after it is removed from the heat, so pull it off slightly earlier than you would for a steak cooked to your level of perfection. The last and I think most important tip for cooking a killer steak is to smear butter on the top while it rests. The Compound Butter in this recipe is a perfect example. It adds moisture and flavor that makes the steak melt in your mouth!I like to serve these ribeye steaks with my mashed cauliflower. It also can be prepared in about 15 minutes, and together they make a delicious meal that is gluten-free, grain-free, low-carb, keto and Primal. Ribeye Steaks with Compound ButterGluten-free | Grain-free | Egg-free | Nut-free | Low-carb | Keto | PrimalPrep Time: 5 minutesCook Time: 8 minutes (+ rest time)Total Time: about 15 minutes Ingredients: - 2 10-oz ribeye steaks (about 1-inch thick) - 1 tsp ghee - ½ tsp salt - 2 Tbsp butter, room temperature - 1 Tbsp dried chives - 1 clove garlic, minced - 1/8 tsp salt Directions:Heat a pan to medium heat.Prepare the steaks by removing from the packaging and patting dry. Sprinkle each side with salt and pepper.Add the ghee to the pan. Once melted and hot, add the steaks. Cook for about 3-4 minutes on each side, or until both sides have some color and the steak is cooked until desired doneness. Remove the steaks from the pan and set aside to rest.While the steaks are cooking, mince or press the garlic into the butter and add the chives and salt. Stir well and set aside.Spread a tablespoon of butter onto each steak while it is resting. Serve once the steak has rested. Enjoy!

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BLTA Chicken Lettuce Wraps - Low-Carb, Paleo, Dairy-free, Gluten-free

These BLTA Chicken Lettuce Wraps combine all of the flavors of a mouth-watering BLT but without the bread, for those who can't or don't eat bread! Not only are these super easy to prepare, they're gluten-free, grain-free, dairy-free, egg-free, Paleo / Primal, low-carb and keto.

I love BLT sandwiches. I can't help it! The fresh tomatoes and crisp lettuce marry perfectly with the salty bacon, gooey mayo and chewy bread. It's a perfect combination.
The problem is that a lot of people can't eat bread. Some have food allergies or avoid grains all together for health reasons, while others avoid bread as part of a low-carb diet. Whatever the reason, bread is the food people usually miss the most while following a restrictive diet.
Enter this BLTA Chicken Lettuce Wrap. It's not only gluten-free, dairy-free and egg-free (depending on the type of mayo used), it's also Paleo / Primal, low-carb and keto, meaning that even if you can't or don't eat bread, you can still enjoy the flavors of a BLT. That is cause for celebration, my friends!

Tips & Tricks I've included Amazon links to products below for your convenience. Some of them are affiliate links, which means that I may receive a small commission if you purchase a product through one of my links. Thank you for supporting Taste Abounds!

To make these BLTA chicken lettuce wraps, I use romaine lettuce. You could use butter lettuce or regular leaf lettuce, but I prefer romaine because it makes BLTA wraps that are easy to pick up and eat.

I used leftover bacon and roasted chicken for this recipe, but you could also buy and cook bacon and boneless, skinless chicken breasts or thighs. Just shred or chop the chicken and add mayo.

Following the Whole30 or Paleo diet? Paleo and Whole30 compliant bacon can be purchased at either U.S. Wellness Meats (an online retailer) or Wellshire Farms (available at Whole Foods), and Primal Kitchen Mayo (which is sold at health food stores like Natural Grocers and Whole Foods) is Whole30 compliant.

In addition to great mayo and good quality bacon, you need ripe, flavorful tomatoes and avocados to make a crazy good BLTA Chicken Wrap. Good ingredients make good food. Just sayin'...

BLTA chicken Lettuce WrapsGluten-free | Grain-free | Dairy-free | Egg-free | Paleo | Primal | Low-Carb | KetoPrep Time: 15 minutesCook Time: 0-30 minutes (depending on if you are using leftovers or not)Total Time: 15-45 minutesMakes about 10 lettuce wraps Ingredients - 1 lb chicken breasts (about 2 breasts) - 1 head of romaine lettuce - 10-12 slices bacon, cooked - 5 roma tomatoes, sliced - ¾ cup mayo - 2 avocados Directions If you are not using leftover chicken and bacon, roast the chicken breasts and cook the bacon until done. Set aside.Shred or chop the cooked chicken. Add the mayo and mix until well combined. Prepare the avocados by cutting each avocado in half, removing the seed and scooping the flesh out of the skin. Slice lengthwise into pieces about ¼ inch thick and set aside. Pull the romaine lettuce leaves off the head of romaine lettuce until you have about 10 good leaves. Slice the tomatoes and lay 2-3 slices of tomato on each leaf of lettuce (2 for a small leaf, 3 for a large leaf). Add 1-2 pieces of bacon to each leaf of lettuce followed by 2-3 slices of avocado and ¼ - ½ cup of chicken (¼ cup for small leaf, ½ cup for large leaf). That’s it, this recipe is super easy. Enjoy!

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Lots of people think they are limited to tasteless food when they switch to a healthy or restricted diet. Well my name is Laura, and I started this blog to prove that wrong! I share all sorts of recipes here, from Paleo to vegan, Whole30 to AIP. All are gluten-free, low-glycemic, extra nutritious and delicious. If you have a craving for taste, it's my hope that you find something to satisfy it here!

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Easy Probiotic Rich Lacto-Fermented Dill Pickles - Vegan, Paleo, Whole30, AIP

Mashed Cauliflower with Kale & Bacon a.k.a. Low Carb Irish Colcannon

Spaghetti Squash with Parmesan, Pine Nuts, and Tarragon - Gluten-free, Low-carb and Keto

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1 Eating Habit, 6 Tips & Over 30 Recipes to Help You Improve Your Health This Year!

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15 Minute Sauteed Kale with Balsamic Glazed Shallots - Paleo, Vegan, Whole30

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Easy 10 Minute Cilantro Lime Cauliflower Rice - Grain-free, Paleo, Vegan, Whole30

Tzatziki Inspired Cucumber Salad - gluten-free, low-carb, probiotic-rich

Easy Stovetop Ribeye Steak with Compound Butter

BLTA Chicken Lettuce Wraps - Low-Carb, Paleo, Dairy-free, Gluten-free

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